Spicy and smoky, this Mexican do-it-all condiment packs a plethora of flavors and textures. Spoon it over tacos or pizza, add it to eggs, or serve it alongside your favorite grilled meats.
Frying the seeds and nuts at a higher temperature guarantees they turn crunchy and golden.Frying the garlic and chiles at a lower temperature ensures they will not burn and turn the oil bitter.
The marriage of chiles and nuts is well celebrated in Mexican cuisine— in moles, chocolate bars, and drinks, to name a few applications. The smoky, nutty, savory pairing keeps people coming back for more. My favorite way to enjoy this combination of flavors is in salsa macha. I drizzle this fruity, spicy chile oil over almost everything, including eggs, grilled meats, and almost all my tacos.
Salsa macha originated in Orizaba, Veracruz, but has since spread to dining tables across Mexico. In more recent times, it’s become as and store bought versions of salsa macha are sold in many markets across the US. On the heals of the rise in popularity of similarly spicy, crunchy Asian chili crisp condiments the US, The.
First fry: The first fry is at a lower temperature. I add the garlic when the oil is still at room temperature, and heat the two together slowly over medium-low heat, making sure the temperature doesn’t exceed 275℉. During this extended cooking time at a relatively low heat, the oil is infused with plenty of garlic flavor. It’s also a foolproof way to fry the garlic so it browns evenly without burning.
Since salt doesn’t dissolve in oil it will settle at the bottom. Make sure to stir well before each use.*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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